Blackcurrant Spiced Chutney With Cheese & Watercress Puff Tarts
Prep time: 20mins
Cooking time: 12mins
Total time: 32mins
Serves: 4-6 people
1 sheet puff pastry (320g sheet)
100g cheese (we chose violife grated)
50g watercress / rocket
3 tbsp blackcurrant chutney
For the chutney
150g British blackcurrants (fresh or frozen)
1 small red onion finely chopped
60g golden caster sugar
½ tsp sea salt
½ tsp mustard seeds
1 small red chilli (optional)
Preheat the oven to 200ºC
Create the chutney by finely chopping the onion, then fry in a small pot for around 5-6 minutes before adding all the other ingredients and leave to bubble on a medium heat until the blackcurrants have burst then set aside to cool.
Score the puff pastry sheet with a rectangle just a few centimeters from the edge to create a border then place in the oven for around 12 minutes.
Once out of the oven sprinkle with the cheese, this also works brilliantly with a soft cheese then top with the watercress and rocket and 6-7 spoonfuls of the fresh chutney around the tart.
Enjoy with a fresh salad and chutney on the side for extra dipping!
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